1. Remove the fishy smell from the radish. Poke a few holes in the white radish, put it in cold water and cook with the mutton, then remove the mutton and cook it separately to remove the fishy smell.

2. Rice vinegar to remove the fishy smell. Cut the mutton into pieces and put it into the water. Add some rice vinegar. After boiling, remove the mutton and cook it again. This can also remove the fishy smell of the mutton.

3. Mung beans can remove the fishy smell. When cooking mutton, if you add a few mung beans, the fishy smell of the mutton can also be removed or reduced.

4. When roasting mutton with curry to remove the fishy smell, add an appropriate amount of curry powder. Generally, it is appropriate to add half a packet of curry powder to 1000 grams of mutton. After it is cooked thoroughly, the curry mutton will have no fishy smell.

5. Hawthorn removes the fishy smell. Boil hawthorn and mutton together to remove the fishy smell of mutton.

6. When cooking mutton with medicinal ingredients to remove the fishy smell, wrap the crushed cloves, amomum villosum, cardamom, and perilla in gauze and cook them together. This will not only remove the fishy smell, but also give the mutton a unique flavor. flavor.

7. Soak the mutton in cold water to remove the fishy smell. Soak the mutton in cold water for 2 to 3 days. Change the water twice a day to soak out the amines in the mutton sarcoplasmic protein, which can also reduce the fishy smell of the mutton.

Recipe for mutton hot pot

Ingredients: 30 grams of angelica root, 1500 grams of mutton. Seasoning: 100 grams of refined oil, 5 grams of ginger, 5 grams of garlic, 5 grams of green onions, 20 grams of MSG, 20 grams of chicken essence, 20 grams of cooking wine, 5 grams of pepper, 3000 grams of white soup.

1. Slice ginger and garlic, cut green onions into "horse ear" shapes, and cut angelica into 4 mm thick slices.

2. Wash the mutton, cut the mutton hot pot into 3 cm square pieces, put it in a soup pot and boil it with water.

3. Put the wok on the fire, add oil to heat, add slices of ginger, garlic, green onions, stir-fry until fragrant, mix with white soup, add mutton, monosodium glutamate, chicken essence, pepper, cooking wine, angelica, bring to a boil, and remove. Remove the foam, pour into the pressure cooker, pressure for 10 minutes, remove from the pot, put it into a basin, and serve on the counter.